Creamy Alfredo Lasagna Soup
This creamy Alfredo lasagna soup combines the comfort of lasagna with the warmth and ease of a soup. It’s cheesy, hearty, and perfect for any occasion!
Equipment
- Large Pot
Ingredients
Alfredo Sauce
- 2 tbsp butter
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup Parmesan cheese grated
- 1 tsp nutmeg optional
- 1 tsp salt
- 1 tsp pepper
Pasta and Meat
- 2 cups lasagna noodles broken into pieces
- 1 lb ground beef
- 4 cups chicken broth or vegetable broth
Optional Vegetables
- 1 cup spinach chopped
- 1/2 cup mushrooms sliced
Instructions
- In a large pot, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the heavy cream, Parmesan cheese, nutmeg (if using), salt, and pepper. Stir until the cheese melts and the sauce thickens.
- Meanwhile, in another pan, brown the ground beef over medium heat. Drain any excess fat and set aside.
- In a separate pot, cook the broken lasagna noodles in boiling water until al dente. Drain and set aside.
- To the Alfredo sauce, add the cooked beef, pasta, and broth. Stir to combine and let it simmer for 15-20 minutes.
- Add the spinach and mushrooms (if using) in the last 5 minutes of cooking. Adjust seasoning as needed.
- Serve hot, topped with extra Parmesan if desired. Enjoy your creamy Alfredo lasagna soup!
Notes
This soup can easily be made ahead of time and stored for later. It’s perfect for meal prepping!